Incredible Cinnamon Sugar Cookies topped with Cinnamon Frosting are made staple ingredients and are quick and easy to make. This Cinnamon Sugar Cookie Recipe is a blend of a snickerdoodle and sugar cookie that you’ll make time and time again.
I know I should save the best for last, but it’s all relative because who can choose between 5 new fall infused recipes! In preparation for Fall Cookie Week, I send dozens of cookies to friends, family and neighbors to see which new cookies make the cut. Everyone had a differing opinion this year, but these Cinnamon Sugar Cookies are my personal favorite.
To Make these Cinnamon Sugar Cookies, You Will Need:
You just need a handful of pantry staple ingredients to make these festive cookies.
- Butter, vegetable oil and sugar
- Vanilla extract: Pure is preferable over imitation
- Powdered sugar: Also known as confectioners’ sugar
- Eggs: Fresh, free run / organic if you can
- Flour, salt, cream of tartar, baking soda
How to Make Cinnamon Sugar Cookies
It takes less than 20 minutes to make these delicious treats!
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Combine butter, oil, sugars and cinnamon until smooth.
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Blend in eggs.
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Add flour, salt, cream of tartar, and baking soda.
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Refrigerate dough 1 hour. Preheat oven to 350 degrees.
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Roll /scoop dough into large balls and drop on cookie sheet. Bake 8-10 minutes watching carefully as to not over bake.
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Allow to cool. Ice with cinnamon frosting.
Recipe Variations
For another twist, you can ice them with Cinnamon Roll Icing! Either way, they’re divine!
The Most Delicious Sugar Cookie Recipes
Sometimes I have a recipe that I can’t for the life of me figure out why others aren’t making, and that’s my Melt in Your Mouth Sugar Cookies. These aren’t your Grandma’s Cinnamon Sugar Cookies and snickerdoodles don’t have anything on them!
They’re soft, buttery and flat out irresistible. I dare you to just eat one.
Frosted Sugar Cookie Recipe
Although my sugar cookies are really good by themselves, I decided to give them a little cinnamon twist for fall. The cinnamon frosting is so perfectly creamy with just a hint of spice. They simply melt in your mouth and you will be dreaming about the lush buttercream!
How Long Do Cinnamon Sugar Cookies Last?
Once these cookies have been cooled and iced, they will keep in the fridge in an airtight container for about 3 to 4 days. Un-iced cookies can also be frozen on a baking sheet and then placed in zip lock bags and they will be good for a month or two. Bake a couple of batches, freeze half and enjoy later in the season!
Top Tips To Make These Cinnamon Sugar Cookies
- Refrigerate the cookie dough for at least an hour before baking.
- Watch the cookies carefully while they are baking, they won’t take long.
- The cookies are ready when firm to the touch and slightly brown around the edges.
- Let the cookies fully cool before icing them
Another Recipe For Your Cookie Exchange!
If you’re anything like me and love salted caramel everything, you’re going to love Michael’s Salted Caramel Shortbread Cookies! When you stop by, tell him I said hello! He not only makes the best cookies, but he always manages to make them look so beautiful, too! It’s easy to get lost in his site filled to the brim with easy recipes, entertaining ideas, diy’s and home decor.
For More Sugar Cookie Recipes:
If you try this cinnamon sugar cookie recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Cinnamon Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup sugar
- 1 cup powdered sugar
- 1 1/2 teaspoon cinnamon
- 2 eggs
- 4 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
Instructions
- Combine butter, oil, sugars and cinnamon until smooth.
- Blend in eggs.
- Add flour, salt, cream of tartar, and baking soda.
- Refrigerate dough 1 hour. Preheat oven to 350 degrees.
- Roll /scoop dough into large balls and drop on cookie sheet. Bake 8-10 minutes watching carefully as to not over bake.
- Allow to cool. Ice with cinnamon frosting.
Notes
- Refrigerate the cookie dough for at least an hour before baking.
- Watch the cookies carefully while they are baking, they won't take long.
- The cookies are ready when firm to the touch and slightly brown around the edges.
- Let the cookies fully cool before icing them
Nutrition
Perfect! So easy to make and so yummy! Bringing to a girls glamping night and can’t wait to share!
Hope you have so much fun!!
Any substitute you’d recommend for vegetable oil?
Canola oil also works for these cookies.
These sound delicious! I haven’t made them yet.
I’m wondering if you can you roll the dough out and use cookie cutters?
Thanks!
These are melt-in-your-mouth delicious, so they aren’t great for cutouts. I do have an amazing cutout sugar cookie recipe though!
My family loved these. The cross between a sugar and shortbread with cinnamon flavour was a hit!?
Yay! That makes my day! Thanks for taking the time to comment and share! Glad you enjoyed them.
Do you use salted or unsalted butter?
Your preference. I always use salt, but I love salt. Enjoy!
These are Ah-Mazing! Cannot wait to make them again.
Glad you enjoyed them as well!
How are they without the frosting? I’m just not a buttercream person, but I LOVE cinnamon!
Still amazing – they’re really buttery and melt in your mouth good solo, which is why I shared the recipes separately. You can truly enjoy either way!
Okay i am honestly dying over these! Thank you so much!
I’m literally drooling! I can’t pass up a good Sugar Cookie recipe — can’t wait to try this recipe! Thanks!
Cookie week? I’m gonna need more than a week! These look delicious!
You can enjoy these recipes all fall, we just squeezed them into a week…you know, so we can squeeze into yoga pants!
Great. Now you have me craving some cinnamon sugar cookies! 🙂 Such a great recipe!
These are amazing! The frosting on these is everything! So good!
I LOVE me a frosted cookie!! These look and sound SO crazy delicious! Can’t wait to try this recipe!
xo Michael